Dolly Parton’S Peanut Butter Pie

Dolly Parton’s Peanut Butter Pie is smooth, creamy, and incredibly easy to make. Just the way Dolly likes it.

It’s a rich blend of peanut butter and cream cheese over a crumbly graham cracker crust. Think cheesecake, but leveled up with peanut butter.

It comes together in just 3 easy steps; you don’t even need to turn on the oven. And with only 5 ingredients, it’s surprisingly budget-friendly. Sure tastes high-end, though!

A slice of Dolly Parton's Peanut Butter Pie, topped with whipped cream and chopped nuts. - 8

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Recipe Ingredients

Powdered Sugar: Use powdered sugar instead of granulated sugar, since granulated sugar can make the filling gritty.
Cream Cheese: Be sure to use a brick of cream cheese, and let it soften to room temperature. Otherwise, your filling will be lumpy.
Peanut Butter: I like Creamy Skippy, but any creamy, no-stir peanut butter brand will work. Do not use natural peanut butter. It will make the filling oily and gritty.
Frozen Whipped Topping: Don’t forget to thaw it in the fridge before using so it mixes in smoothly.
Graham Cracker Crust: I use ready-made to keep things easy. You can make your own crust, if you like.
Whipped topping & Chopped Peanuts: Optional, if you like to doll up your pie before serving.

Dolly Parton's Peanut Butter Pie, topped with whipped cream and chopped nuts. - 9

How to Make Dolly Parton’s Peanut Butter Pie

You only need 3 steps, and you don’t even have to turn on the oven. It doesn’t get any easier than that.

Make the filling. Beat together powdered sugar, cream cheese, and peanut butter. Fold in whipped topping. 2. Assemble the pie. Pour the filling into a pre-made graham cracker crust. 3. Chill, garnish, and serve. Refrigerate the pie for at least 8 hours. Finish with whipped topping and chopped nuts if desired. Slice, serve, and enjoy!

Dolly Parton's Peanut Butter Pie on a plate, with the rest of the pie in the background. - 10

Recipe Tips & Variations

Want to make this pie even more irresistible? These tips and tricks have you covered.

Pick the right peanut butter. I like Creamy Skippy, but any creamy, no-stir peanut butter brand will work. Do not use natural peanut butter. It will make the filling oily and gritty.
Soften the cream cheese. Cold cream cheese won’t blend smoothly and will leave lumps in the filling, no matter how much you beat it.
Switch up the crust. Graham cracker is a classic, but I imagine it also goes great with an Oreo crust. Drizzle it with chocolate syrup on top for pizazz.
Chill overnight. It’ll set after 8 hours, and sure, it’ll taste good, but it’s even better if you chill it overnight. The wait will be worth it, I swear.

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